Gingerbread Chocolate Chunk Biscotti 16.000

Goran Kosanovic for The Washington Post

Holiday Cookies 2016 Nourish Dec 1, 2016

These twice-baked cookies have a satisfying crunch and just the right level of sweetness. It’s also nice to know they are a more healthful choice, made with olive oil, whole-grain flour and less sugar than most cookies.

For some of the ingredients used here, you will find different weight equivalents for cups and grams in various online sources; we used the amounts in grams listed (per the King Arthur chart).

Make Ahead: The biscotti can be stored in an airtight container at room temperature for up to 10 days.


Servings:
16 - 20

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16-20 servings

Ingredients
  • 1 1/4 cups (120 grams) whole-wheat pastry flour or regular whole-wheat flour
  • 1 cup (120 grams) all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (53 grams) packed dark brown sugar
  • 2 large eggs
  • 1/2 cup (85 grams) chopped dark chocolate (60 to 70 percent cacao solids)

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.

Whisk together the flours, ginger, cinnamon, baking powder and salt in a medium bowl.

Combine the oil, the sugars and the eggs in a mixing bowl, whisking until well combined. Add the dry ingredients in three or four increments, stirring until well incorporated. Add the chocolate, stirring to distribute evenly.

Divide the dough in half; place both portions on the baking sheet and shape each into a log that is 6 inches long and 3 inches wide, making sure the logs are spaced 3 inches apart. Bake for 30 minutes, until golden brown and firm, then transfer to a wire rack (on the baking sheet) and let cool for 15 minutes.

Reduce the oven temperature to 300 degrees. If you used parchment to line the baking sheet, replace it with a new piece.

Transfer the logs to a cutting board. Use a serrated knife to cut each log crosswise into 8 or 10 slices (depending on how thick you like your biscotti). Lay the slices on the baking sheet on one of their cut sides; bake for 15 minutes, until toasted and lightly browned. Transfer to a wire rack to cool completely.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

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